Shearone Recipe Reviews (Pg. 1) - Allrecipes.com (16795112)

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Grinch Kabobs

Reviewed: Dec. 25, 2014
The fresh grapes and strawberries that are currently at our market are all a large variety so I opted to use wooden skewers which I cut in half. This allowed for space to pick up each skewer. In order to prevent the banana slices from discoloring, I soaked them in about 1/4 cup of orange juice. If I make these again, I will replace the banana slices and use white string cheese slices as suggested by another reviewer. The kids thought this was a cute Christmas "Grinch" just be sure and keep a watchful eye on the younger kids to ensure their eating safety.
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Creamy Tomato Soup (No Cream)

Reviewed: Dec. 19, 2014
We enjoyed this easy, delicious and creamy tomato soup. I used homemade chicken broth, home-canned tomatoes and dried basil. Adding in the slices of cubed bread, resulted in a thick soup. Instead of a blender I used my immersion blender which worked beautifully on this soup. Thank you, geome for sharing your recipe. It is definitely a keeper!
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Shorecook's Cashew Brittle

Reviewed: Dec. 9, 2014
Made for the Buzz Recipe Group Selection. In 1979, I bought my first microwave and I have been making different types of brittle since that time. I followed the ingredients exactly but not the directions. I have found I have better results if I do not add the roasted nuts at the beginning but cook the sugar and corn syrup mixture for about 2 minutes, pause and stir, cook for 2 minutes and then add the nuts and cook about 2 1/2 minutes more. I then add the butter and vanilla extract and cook 2½ minutes. Pour into the prepared pan. When the brittle gets cool enough to touch, I lightly sprinkle chopped nuts over the top and gently press them into the brittle, score the brittle with a sharp knife and allow to cool completely. When cooled, I cut into pieces and store in containers. Makes a beautiful, golden brittle which is well received and enjoyed.
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Cranberry Nut Tarts

Reviewed: Dec. 9, 2014
I formed the pastry into a ball and placed in the refrigerator to chill. For the filling, I finely chopped 1/3 cup of cranberries and 1/3 cup of pecans in my food processor. Since I used unsalted butter, I added ½ teaspoon of salt. I also added ¼ t. of pure orange extract and 1 teaspoon of pure vanilla extract. I removed the dough from the refrigerator and cut it into halves. I placed one half onto a floured pastry cloth and replaced the other half in the refrigerator. I rolled the pastry and cut with a 2 ½” cutter, laid the cut rounds of dough on top of each lightly sprayed, mini muffin cup and used a tart tamper to form the shells. I filled each shell about 3/4 full. Recipes makes a tasty and festive addition to a holiday cookie tray!
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Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup

Reviewed: Nov. 22, 2014
This is the AR Buzz Recipe Group selection for November 22, 2014. I decided that I wanted to make a trial run on this recipe before Thanksgiving. I didn't have fresh thyme so I used dried. I baked for about 35 minutes and sprinkled with freshly ground sea salt and pepper. Will definitely be making again for Thanksgiving and other meals as well. Thank you, Don for sharing your healthy, easy and delicious recipe!
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Jan's Simple and Tasty Egg Rolls

Reviewed: Nov. 8, 2014
I made these simple and tasty egg rolls for the first time in August, 2013 and I cannot count the times I have made them since that date. Microwaving the coleslaw mix prior to combining with the other ingredients creates a more compact filling and a full egg roll. Sometimes, I use about 1/2 cup of cooked sausage or ham instead of the shrimp. I always make a mixture of about 1 Tablespoon of flour mixed with 1 Tablespoon of water to seal the top corner of the Nasoya wrappers. I place four or five of the egg rolls in my deep fryer at 375 degrees for about 3 minutes. They fry to a nice golden color - so crispy and delicious! Thank you, WFDM for sharing your 5 star recipe and I am glad it has received Allrecipes kitchen approval.
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BLT Cups

Reviewed: Nov. 7, 2014
Doesn't get much easier than this. I sprayed the mini-muffin tins with cooking oil and decreased the amount of mayonnaise because I did not want the wonton cups to become soggy. Shredded cheese and jalapeno peppers would add a nice kick to these. Thanks for sharing your recipe, Raquel! This was the Buzz Recipe Group Selection for November 1, 2014.
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Severed-Finger Cheese Sticks

Reviewed: Oct. 29, 2014
Thanks, Chef John for this: "Ewww! That is disgusting and gross" recipe! We had a lot of fun making it! Only change we used ketchup and cayenne pepper on the knuckle cuts. Happy Halloween :)
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Chocolate Chip Pumpkin Spice Cookies

Reviewed: Oct. 18, 2014
I tried this recipe as written and while I liked it I decided to make my own custom recipe. The size of the spice cake mix is now 16.25 ounces. I also added 1/4 cup of canola oil, 1 cup of pumpkin puree and 1/2 teaspoon of nutmeg. It is a very sticky dough so I used a small cookie scoop to form the cookies. As these cookies do not flatten very much during baking, I used the tip from a previous reviewer and lightly oiled my fingertips to gently press the cookie dough down. I also pressed a few chocolate chips into the batter before baking. Cookie has a nice crunchy outside and chewy inside.
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Chicken Paprika

Reviewed: Oct. 17, 2014
October 11, 2014 Allrecipes Buzz Recipe Group recipe selection - I made half of this recipe and while we liked it, we felt it was somewhat bland and just lacked something. This is an easy dish to prepare, comes together quickly and produces very tender bites of chicken. I followed the recipe except I used my own homemade chicken broth and Hungarian Paprika. I served this over Basmati rice. To create a more appetizing appearance, I topped each individual serving with chopped fresh green and red bell peppers. The addition of the peppers also enhanced the taste. Thanks, Khall88 for sharing your recipe!
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Whipped Pumpkin Pie

Reviewed: Oct. 14, 2014
I decided to bake the crust in a foil lined, 9” x 9” square pan instead of a springform pan. When making the crust, I added ¼ teaspoon of cinnamon to the graham cracker crumbs and butter. For the filling, I used 15 oz. of my own homemade pumpkin puree. I omitted the ½ teaspoon of nutmeg and instead used 1 teaspoon of pumpkin pie spice (recipe from this site: Pumpkin Pie Spice II). After refrigerating the pie overnight, I lifted the pie out of the pan and cut it into squares. This is a different version on traditional pumpkin pie and with the tweaks I made, we enjoyed this creamy, light and fluffy treat. I will definitely make it again. Thank you, luvtocook for sharing your recipe!
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Whipped Pumpkin Pie

Reviewed: Oct. 14, 2014
I decided to bake the crust in a foil lined, 9” x 9” square pan instead of a springform pan. When making the crust, I added ¼ teaspoon of cinnamon to the graham cracker crumbs and butter. For the filling, I used 15 oz. of my own homemade pumpkin puree. I omitted the ½ teaspoon of nutmeg and instead used 1 teaspoon of pumpkin pie spice (recipe from this site: Pumpkin Pie Spice II). After refrigerating the pie overnight, I lifted the pie out of the pan and cut it into squares. This is a different version on traditional pumpkin pie and with the tweaks I made, we enjoyed this creamy, light and fluffy treat. This was the Allrecipes Buzz Recipe Group selection for October 4, 2014 and I will definitely make it again. Thank you, luvtocook for sharing your recipe!
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Cheddar Bacon Ranch Pulls

Reviewed: Sep. 22, 2014
Delicious and easy to make recipe. I doubled the bacon and cheddar cheese. It is a keeper for us as everyone really enjoyed it! Thanks, Angela for sharing your recipe.
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Peanut Butter Pie Bars

Reviewed: Sep. 13, 2014
This was the Buzz Group Recipe Selection for 9/13/14. If you are looking for a sugar overload, look no further as this will be the recipe for you. The directions say to spread the peanut butter mixture over the graham cracker crust. I had to crumble the mixture over the crust. I only made 1/2 of the recipe and baked in an 8" x 8" foil lined square pan for 14 minutes. I allowed the bars to cool completely, lifted them out of the pan and cut into squares. While we liked these, I doubt that I will make them again - just too much of a good thing! Thanks for sharing your recipe, S. Eyres.
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Grilled Onions and Potatoes

Reviewed: Sep. 2, 2014
AR Buzz Recipe Group Selection - we always enjoy this recipe and have been making a similar one for years. Instead of 1 cup of mayonnaise I only used 1/2 cup. I used garlic cloves and because we all like garlic, I also used garlic salt, added cheddar cheese along with freshly grated Parmesan and sprinkled generously with Hungarian paprika and freshly ground pepper. I had a yield of five packets. Easy to prepare and easy to clean up! Also a great recipe for camping. Thanks Ally T for sharing!
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Gingerbread

Reviewed: Aug. 26, 2014
I made this recipe for the first time when I was nine years old. Today, I make it for my husband, daughter and grandkids. This recipe has stood the test of time and is a family favorite.
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OREO Cheesecake

Reviewed: Aug. 26, 2014
My granddaughter requested an OREO cheesecake for her birthday and this is the recipe I used. I did bake it in a water bath and added a dash of almond extract along with the vanilla extract. I decorated the top with whipped cream and mini OREO bites. Will be making again!
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Garlic Bread Popcorn

Reviewed: Aug. 16, 2014
AR Buzz Recipe Group Selection - In the opening description of this recipe, the submitter states that it is odd. I have to agree with her. I popped white popcorn in my microwave popcorn popper and then drizzled unsalted butter over the top and added 1/4 t. of garlic salt, 1/4 t. of garlic powder, freshly grated Parmesan cheese and several sprinkles of rosemary. It does taste very similar to garlic bread. In fact, I had an urge to to drizzle it with marinara sauce. Thanks, Pixie009 for sharing your recipe. I am just set in my ways when it comes to the way I want to eat popcorn. Give me buttered and lightly salted and I am good to go :)
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Monkey Bread Kabobs

Reviewed: Jul. 28, 2014
Normally, I do not have canned biscuits on hand so I finally remembered to buy them. I had fun supervising the making of these with the GK’s. This would definitely make a good rainy day, stuck inside baking project with little ones. As a word of caution: I am so glad that I had lined the baking pan with parchment paper because when the kabobs started baking the butter, sugar and cinnamon mixture ran all over the pan but with the parchment, cleanup was a breeze. Thanks for sharing your cute recipe idea, SHORECOOK. This was the AR Buzz Recipe Group selection.
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Frozen Peanut Butter Pudding Squares

Reviewed: Jul. 17, 2014
A very simple and easily made frozen delight. So simple, my GK's made these for their snack. They loved making them and sprinkling the candy sprinkles around the edges. An oldie but goodie recipe that brings back a lot of fond memories and an opportunity to make new memories with the young ones! This was the Recipe Group selection for week of July 14, 2014.
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